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Appetizer
Jewish
About 12 pieces
20 minutes
20 minutes
2 medium size Russet Potatoes, peeled, rinsed and grated (or sub 4 Baby Dutch Yellow Potatoes)
1 medium Perfect Sweet Onion, peeled and grated
Kosher salt and freshly ground black pepper, to taste
1 egg white, whipped
1/8 cup chives, finely chopped
Canola oil as needed
1/2 cup Crème Fraiche
1/2 cup sour cream
3 leaves fresh basil, chopped
6 pieces Petrossian Smoked Salmon
1 (1 3/4 oz.) can Caviar Petrossian Paris Royal Baika
Place the potatoes and onions in cheesecloth and twist to squeeze out the excess moisture.
Place them in a bowl and season with salt and pepper.
Gently fold in the egg whites and chives and blend until well combined.
Heat oil in a large skillet. Carefully drop about 2 tablespoons of potatoes in the oil and flatten with a spatula.
Fry until golden on both sides and drain on paper towels. Season immediately while they are still hot.
In a bowl, mix together the crème fraiche, sour cream and the basil. Place a dollop on each latke.
Slice the salmon in half from top to bottom, lengthwise. While holding one end, set the salmon on a latke while twisting to create a flower shape. Garnish with the caviar and repeat for the remaining latkes.
